This can be a tricky question to answer because it vastly depends on the type of restaurant you have and who your typical patron is. One thing is for sure though, less is more, and limiting your menu to items that are good sellers and match your branding is the way to go. Think of the Cheesecake Factory. I think we can all agree that their menu is WAY TOO BIG. There is so much to choose from, you could spend an hour just reading through the menu. They are a food factory though, and you can definitely argue that there is something for everyone there. As the menu designer for bar rescue, Jen can help you determine a product limit, but you will know your crowd better than anyone. Go with your gut and try not to overcomplicate your menu to avoid confusing customers.
